Bart's Recipes
Preheat the oven to 200°C. Rub the chicken thigh fillets with paprika powder, oregano, salt and pepper and place them in a baking dish. Slice the lemon into thick slices and distribute these around the chicken along with the peeled, crushed garlic cloves and the olives.
Drizzle everything with the olive oil and place the dish in the oven for twenty-five minutes. Chicken thigh stays juicier than fillet and has a bit more fat, which is pleasant for satiety.
Meanwhile, trim the green beans and cook them for five to seven minutes until tender-crisp in water with a pinch of salt. Drain and toss them through the pan juices in the baking dish during the last few minutes, so they absorb the lemon and garlic flavours. Serve straight from the dish.
